Celebrating Veggies: Alice Zaslavsky's Journey to Loving Vegetables

Adding a new cookbook to my kitchen collection brings a rush of excitement, especially when it sparks a fresh appreciation for ingredients, both known and unknown. That's the allure of cooking! Every chef can take the same ingredient and craft something unique. When I welcomed Celebrating Veggies, the latest work by celebrated author and broadcaster, Alice Zaslavsky, I found myself captivated by stunning visuals and innovative techniques that elevate vegetables to the forefront of any meal.

As many of us embrace plant-based living, it's easy to fall into a repetitive cycle with our vegetable recipes. Often, it's simply a matter of forgetting to showcase vegetables as the flavorful stars they truly are. Particularly with seasonal produce, a few straightforward techniques can transform even the most unassuming veggies (yes, sweet potatoes, I'm talking to you) into something extraordinary. This book, dubbed essential for veggie enthusiasts, is just what we need.

I was thrilled to discuss some of the book's standout features with Alice, including an exciting twist on the classic tomato panzanella salad, and her secrets to ensuring vegetables shine in every dish.

Alice Zaslavsky is a celebrated author and beloved broadcaster in Australia. She contributes to The Weekend Australian Magazine, hosts Saturday Breakfast on ABC Radio Melbourne, serves as culinary correspondent for ABC News Breakfast, and has developed the digital food education initiative, Phenomenom. When she's not engaging with culinary talent on stage or screen, she's at home experimenting with recipes and sharing her insights online as @aliceinframes.

How has your cooking philosophy shaped your new book, Celebrating Veggies?

I'm a bit of a laid-back cook; I love finding shortcuts and rely heavily on quality condiments, pickles, herbs, and spices for flavor. Color is crucial for me, which is why I always start with vegetables. As a natural teacher, I believe knowledge enhances quality of life, which makes Celebrating Veggies both a reference tool and a cookbook. I want readers to grasp the wisdom behind each vegetable and feel inspired to improvise. The chapters are organized by vegetable color, making it a breeze to find what you need.

What advice would you give to someone wanting to add more plant-based meals to their diet?

I describe my food philosophy as veggie-first. It's not strictly vegetarian or vegan; it's about beginning with vegetables to reduce meat consumption and view it as a complement rather than the centerpiece. Over time, you'll find yourself confidently preparing more plant-based meals without feeling deprived.

What tips do you have for making this Panzanella salad a success?

For any recipe, especially one that's seasonal, the key is sourcing the best produce. Summer tomatoes are glorious—the knobbier, the better. Trust your senses; aroma and the sheen of the tomato's skin matter. If making your own ricotta feels daunting (and it's easier than you think!), just grab a high-quality one and mix in some fennel seeds. No shame in that!

Which three recipes from the book should be on everyone's must-try list?

Oh, it's hard to choose from over 150! This season, I'd recommend the flawless corn fritters, the comforting nachos, and the delectable beet brownie. These recipes quickly become favorites after just one attempt.

What do you hope people feel when they cook from your book?

Connecting with people through cooking brings me joy, and writing recipes has fostered wonderful connections worldwide. Cookbooks are like being handed someone's personal journal, offering an intimate experience. Each recipe is crafted with care, so my hope is to see readers' copies of Celebrating Veggies well-loved, perhaps with splattered pages and greasy edges. I want them to savor the moments within, share in the humor, and feel recognized. Choosing to reach for the book instead of Googling a recipe should feel rewarding.

What's the key to making vegetables taste incredible every time?

When unsure, treat vegetables as you would meat!

Char your brassicas! Grill your lettuce! Roast squash like it's a rack of ribs, and you'll never look back.

The quality of your vegetables is crucial; the fresher and more seasonal, the less you need to do to enhance their flavor. The book offers tips on selecting and storing produce, but if I had to give one piece of advice, it would be to find a local CSA box, farmer's market, or an outstanding grocery store. You'll ensure you're purchasing the finest ingredients, and then all that's left are the finishing touches!

Keep scrolling for Alice's Fennel and Tomato Panzanella Salad Recipe!

Celebrating Veggies: A Modern Kitchen Companion

Description

A vibrant panzanella perfect for summer enjoyment.

Ingredients

for the ricotta:

• 2 teaspoons fennel seeds or 1 teaspoon ground fennel
• 4 cups milk
• 2 tablespoons lemon juice

for the salad:

• 1 small fennel bulb, fronds picked and reserved
• 1 red onion, thinly sliced
• 1 lb heirloom tomatoes, chopped
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil, plus extra for drizzling
• 150 grams sourdough bread, torn
• 3 tablespoons crispy fried shallots, roughly chopped
• 1 teaspoon caraway seeds
• 1 teaspoon sesame seeds
• 1 teaspoon nigella seeds
• Holy basil or green/purple basil for garnish (optional)

Instructions

1. For the ricotta, grind fennel seeds using a mortar and pestle until fine. Combine with milk in a saucepan and heat until boiling. Stir in lemon juice, then remove from heat when the mixture begins to separate. Let it sit for 30 minutes to curdle.
2. Line a sieve with cheesecloth. Strain the mixture to separate curds from whey. Reserve whey for pancakes or vegetable soup! Set the sieve over a bowl and refrigerate for 1 hour to drain and cool.
3. While it drains, halve the fennel bulb lengthwise and slice thinly using a mandoline. Place in iced water.
4. Toss onion, tomatoes, and vinegar together in a bowl.
5. Heat olive oil in a frying pan over high heat. Add bread and sauté until golden, about 4-5 minutes. Mix in shallot flakes, caraway, sesame, and nigella seeds, cooking for 1-2 minutes until fragrant.
6. To serve, drain fennel and combine with the tomato mixture. Plate and crumble ricotta on top. Sprinkle crispy bread mixture, fennel fronds, and basil, finishing with a drizzle of olive oil.

• Prep Time: 60
• Cook Time: 15